TATE'S OATMEAL RAISIN COOKIE RECIPE UPDATE
TATE'S OATMEAL RAISIN COOKIE RECIPE FREE

The finished cookie dough will look like the picture above on the right. Then, toss in your raisins and mix them in on low-speed or gently fold them in with a rubber spatula until they’re fully incorporated. Once the wet ingredients are well combined, add the dry ingredients and mix them in until just combined. At this point, your mixture should look like the picture above on the left. I suggest stopping to scrape down the sides of your bowl and then mixing one more time. Next, beat in your egg and vanilla extract. The amount of time will depend on whether you’re using a stand mixer or a handheld mixer, but it should take about 1 to 2 minutes. To start, beat your softened butter with the brown sugar and granulated sugar until they’re well combined. Then, stir in your rolled oats and set the mixture aside. To make the cookie dough, you’ll start by whisking together the flour, baking soda, ground cinnamon, and salt. If you’re not a fan of raisins, you can omit them or replace them with something else.

Raisins: There’s one cup of raisins in these cookies so that you get some in every single bite.

Pure Vanilla Extract: For a little extra flavor.

I suggest using a room temperature egg for best results.

Egg: The egg helps bind everything together.

The granulated sugar helps the cookies spread as they bake in the oven. The brown sugar adds moisture and flavor to the cookies and also makes them chewier.

Sugar: I use a mix of brown sugar and granulated sugar in all of my oatmeal cookies.

Your butter should also be softened to a cool room temperature. If you only have salted butter on hand, just reduce the salt to a tiny pinch.

Butter: As always, I used unsalted butter in these cookies.

Old-Fashioned Rolled Oats: Rolled oats are best in oatmeal cookies because they provide a chewier texture.

Baking Soda & Salt: The baking soda lifts the cookies and the salt enhances all of the flavors.

TATE'S OATMEAL RAISIN COOKIE RECIPE FREE

Feel free to increase the amount if you love cinnamon! Ground Cinnamon: I use ground cinnamon in all of my oatmeal cookies.Too much flour can lead to cookies that won’t spread in the oven. When it comes to measuring your flour, make sure to spoon it into your measuring cup and level it off with the back of a knife. All-Purpose Flour: This provides the structure for your cookies so that they maintain their shape and hold up once they’re baked.These easy oatmeal raisin cookies use simple ingredients that you may already have on hand! Let’s discuss each ingredient and why it’s crucial to this recipe: And don’t worry, if you don’t like raisins you can easily leave them out or replace them with something else! If you love raisins, I guarantee this is the best oatmeal raisin cookie recipe you will ever try.

TATE'S OATMEAL RAISIN COOKIE RECIPE UPDATE

I originally published this oatmeal raisin cookie recipe back in 2017 and they’ve been a huge reader favorite! I decided it was finally time to update this recipe with more instructions and pictures so you can see just how easy they are to make. Is there anything better than a soft, thick, and chewy cookie? I’ve always been a huge fan of oatmeal cookies because there’s so many different things you can mix into them and they’re always delicious. These cookies are easy to make and so delicious! These Oatmeal Raisin Cookies are super soft, thick, and loaded with oats and raisins.

Tate's oatmeal raisin cookie recipe